Four Scrumptious Christmas Cookie Recipes

The time has arrived. For years and years as long as Aleah can remember, her grandma has whipped up the most positively delicious, perfectly festive holiday cookies: Parisian Wafers. In fact, Aleah’s been spoiled with magical little gems of Christmas confections made by her parents and grandma with ease since childhood – something we all enjoy these days as they bring back fond memories.

A sprinkle of sugar here! A dollop of airy frosting there! When Aleah’s grandma was visiting a few weeks ago she noticed us shooting a number of our projects and recipes for our blogs. We’ve used her vintage cake cutting utensils {with a gorgeous porcelain hand-painted handle}, glittering brooches and many heirloom goodies she’s passed down, which delights her. So she asked if we’d ever shared this beloved {and Top Secret} Parisian Wafer recipe with our readers…as we have her blessing, here it is, along with three more! Enjoy and leave us a comment with your favorite family cookie! You can thank us later!

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spritz

*for this delicious Norwegian recipe you need a cookie press

Ingredients: 3 1/2 cups all-purpose flour || 1 teaspoon baking powder || 1 1/2 cups butter softened || 1 cup granulated sugar || 1 egg || 2 tablespoons milk || 1 teaspoon vanilla extract || 1/2 teaspoon almond extract

Method: Preheat oven to 350ºF. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add  flour mixture to butter  mixture; beat until combined. Do not chill.

Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet. Bake 6-8 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely. *adapted from Wilton

almondfingers

*Recipe for these little delights is coming!

Four Christmas cookie recipes: Spritz Cookies, Parisian Wafers, Russian Tea Cakes and Almond Fingers

Russian Tea CakesIngredients: 1 c butter, softened || 1/2 c powdered sugar || 1 tsp vanilla ||  2 1/4 cups all-purpose flour || 3/4 cup finely chopped nuts {our family uses walnuts} || 1/4 tsp salt || extra powdered sugar

Method: Preheat oven to 400. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again. *Adapted from Betty Crocker

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parisianwafers{AKA Pièce de résistance} This recipe was formulated by Aleah’s grandma apparently based on a decades-old Betty Crocker recipe she no longer has. She makes it from memory now, as do we.

Ingredients for cookies: || 1 c soft butter || 1/3 c thick cream or whole milk || 2 c flour || <– mix well and chill for an hour

Method: Roll out 1/8″ thick and cut into small rounds. Coat wax paper with sugar and place rounds in sugar coating both sides. Place on ungreased cookie sheet and prick with a fork. Bake until puffy {not brown} 7-9 minutes at 375.

Filling: 1/4 c soft butter || 3/4 sifted powdered sugar || 1 egg yolk || 1 t vanilla || food coloring

Method: Mix together and spread one one cookie and use another cookie to sandwich

3 holiday cookie recipes: Parisian Wafers, Russian Tea Cakes and Almond Fingers

Photos: Valley & Co. || Recipes: Miscellaneous from Aleah’s family and adapted from mentioned sources

Cheers, friends. We seriously hope you enjoy these recipes!

*If you repost this Parisian Wafer recipe please credit back to Valley & Co. Lifestyle and Aleah’s sweet grandma!

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